Cappuccino Fudge Cheesecake
Cappuccino Fudge Cheesecake is a rich dessert that combines the boldness of coffee with creamy chocolate fudge in a smooth cheesecake. Picture a velvety filling, a crunchy crust, and a shiny ganache that makes every bite feel special.
Equipment
- 9-inch springform pan
- Large Mixing Bowl
- Small saucepan
- Whisk
Ingredients
Ingredients
- 200 g Graham cracker crumbs or digestive biscuits
- 50 g Sugar for crust
- 100 g Butter melted
- 200 g Semi-sweet chocolate chopped for ganache
- 300 ml Cream for ganache
- 500 g Cream cheese softened
- 150 g Sugar for filling
- 3 pieces Eggs large
- 100 g Sour cream for creaminess
- 1 teaspoon Vanilla extract
- 60 ml Espresso or strong coffee
- Cocoa powder for dusting optional topping
- Whipped cream for topping optional
Instructions
- Preheat your oven to 180°C. Prepare a 9-inch springform pan with parchment or a light coat of butter.
- In a large bowl, mix the graham cracker crumbs, sugar, and melted butter until crumbly. Press firmly into the bottom and slightly up the sides of the pan. Bake until set, then let it cool completely.
- For the ganache, heat the cream in a small saucepan until it simmers. Pour it over the chopped chocolate and let it sit for a minute. Whisk until smooth, then allow it to cool.
- In another large bowl, beat the cream cheese until smooth. Add the sugar, then beat in the eggs one at a time. Stir in the sour cream, vanilla, and coffee until glossy. Pour the filling over the cooled crust.
- Bake at 160°C until the edges are set but the center has a slight jiggle. Cool gradually, then chill in the refrigerator for several hours.
- Once chilled, pour the ganache on top and add optional toppings like dusting of cocoa or whipped cream.
Notes
Tip: Allow the ganache to cool a bit before pouring it on top for an even spread.